Stir-Fried Kailan with Garlic: crisp jade kailan with toasted garlic and oyster sauce

What changes—and what stays

From restaurant garlic kailan with abundant oil can reach 200–300 kcal to 120 calories

blanch thick stems first and finish 1.2 kg kailan with 18 g oil and a starch-free reduced glaze. Toasted garlic, ginger, oyster sauce, light soy, white pepper, sesame aroma, and fresh brassica bitterness form the classic zi char balance.

Ingredients for 6

Measure first; timing is part of how this recipe uses less fat.

• 1.2 kgkailan
• 45 ggarlic
• 20 gginger
• 35 goyster sauce
• 20 mlreduced-salt light soy sauce
• 18 gcanola oil
• 5 gtoasted sesame oil
• 8 gwhite pepper and sugar

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured components

Peel fibrous kailan stems, split thick pieces lengthwise, wash well, and dry leaves separately.

Look for: Stems are even in thickness and both bowls are free of clinging wash water.

2

Step 2 · follow the visible cue

Build the defining flavour

Blanch stems briefly, add leaves for the final seconds, then drain and spread them to release steam.

Look for: Stems are jade green and crisp-tender while leaves stay open rather than clumped.

3

Step 3 · follow the visible cue

Cook with controlled heat

Toast sliced garlic in measured oil, remove half, then flash ginger and kailan in the smoking wok.

Look for: Garlic is pale gold, kailan edges blister, and the wok bottom remains dry.

4

Step 4 · follow the visible cue

Finish and check the texture

Add oyster-soy mixture around the wok edge, toss ten seconds, and finish with sesame oil and garlic.

Look for: A thin glaze shines on the greens without collecting beneath them, and stems still snap.

Calories at the same serving size

The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions